Dine Out Vancouver Festival event tickets on Sale now

Darpan News Desk, 16 Nov, 2017

Get your stretchy pants ready! Dine Out Vancouver Festival’s event tickets are on sale now. In addition to prix fixe menus at hundreds of restaurants across the city, foodies can choose from over 35 unique culinary events happening between January 19 and February 4, 2018.

Brand-new for 2018, a Grand Tasting at the Orpheum Theatre will kick off the festival on January 19. The gala opening event, in partnership with The Wines of British Columbia, will feature multiple restaurants, craft breweries and distilleries, and BC VQA wines. Proceeds will benefit the BC Hospitality Foundation, Dine Out Vancouver’s official charitable partner.

Also new for 2018 is a Rail Car Pop-up: All Aboard Rocky Mountaineer. For two nights only, the Rocky Mountaineer’s acclaimed culinary team will host guests in their elegant rail car dining room for a multi-course meal inspired by the Western Canada regions the train passes through. While the train will remain stationary for this event, this is the first time ever guests will have the opportunity to dine aboard the Rocky Mountaineer without booking a trip.

Other new events include Taste of the Market at Lonsdale Quay, a tasting tour through North Vancouver’s public market including craft beer, fresh salmon, artisan cheese and more; Quick Tings, an experiential Caribbean cooking event presented by Calabash Bistro and Merchant Eventz; and Get Shucked Up with Fanny Bay Oyster Bar, an evening full of freshly shucked oysters and BC VQA wine pairings.

Returning favourites include the Vancouver World Chef Exchange, presented by Aeroplan, welcoming star chefs from international culinary hubs for a series of five collaborative dinners; Street Food City, a gathering of Vancouver’s best food trucks at the Vancouver Art Gallery’s new North plaza; celebrity bartender Lauren Mote’s spirited Cocktail Masterclasses at YEW seafood + bar; and the Vancouver Aquarium’s Ocean Wise Pop-up, serving delicious sustainably-sourced seafood dishes.

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In a large warm plate, spoon a streak of grilled tomato chutney in the centre. Place the fish on top. On the side of the fish, place a quenelle of crushed peas. Place the chilli jam dressed cucumber and tomato salad. Serve immediately.

They had a strange crunch to them that I soon figured out was fried lentils (in this case white urad dhal) so I have added these and a little more right at the end as peanuts, but if you don’t fancy them then just leave them out.